Potted Chicken, Partridge, or Pheasant

Preparation info
    • Difficulty


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By Eliza Acton

Published 1845

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Roast the birds as for table, but let them be thoroughly done, for if the gravy be left in, the meat will not keep half so well. Raise the flesh of the breast, wings, and merrythought, quite clear from the bones, take off the skin, mince, and then pound it very smoothly wi